Julienne

To julienne food (also called matchstick cutting) consists of cutting it into very thin strips about 1½ to 2 inches long, with a width and thickness of about ⅛ inch. Both meat and vegetables can be julienned.

Read More Appendix A: Glossary of Basic Cooking Terms Used in Stir-Frying
  1. Home
  2. Stir-Fry
  3. Appendix A: Glossary of Basic Cooking Terms Used in Stir-Frying
  4. Julienne
Visit other About.com sites: